Directions

Sauté mushrooms in sherry and 1 Tbl margarine in a nonstick skillet over high heat 5 minutes.

Place chicken in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 20 minutes (or use equivalent amount of leftover chicken [or turkey]). Drain; let cool, and shred. Coat a saucepan with cooking spray; place over medium heat until hot. Add onion and sauté until tender.